Gastroenteritis is relatively common in clinical practice and patients are advised to limit the intake of foods that produce acid easily, such as groundnuts and potatoes, as well as desserts and sweet and sour products during the onset of the disease; avoid foods that produce gas easily, such as red and yellow beans, tofu, white radish and soya milk; limit spicy and irritating foods such as onions, ginger and garlic, and strongly stimulating condiments such as mustard, chilli oil and pepper; foods high in dietary fibre should also be appropriately restricted, such as coarse grains, celery, leeks, etc. The mechanical stimulation of these foods may cause damage to the patient’s gastrointestinal mucosa; it is recommended not to drink alcohol, or coffee, strong tea, etc. during the illness.
It should be noted that dietary care has a positive effect on the control of the disease, but in reality each patient’s condition varies, so it is recommended to actively seek medical advice and have a professional doctor develop a proper treatment plan and give you proper dietary advice.